This incredibly easy homemade chocolate syrup is the perfect topping for all your favorite desserts! Make it without any corn syrup in less than 15 minutes! You won’t go back to buying store-bought ever again!
Don’t you just want to lick that spoon?!?!?
This homemade chocolate syrup is AMAZING!
It’s NOT to be confused with hot fudge, which is usually made with butter and cream. This chocolate syrup is like the popular one you would buy in a bottle, only MUCH BETTER!
What is this homemade chocolate syrup like?
OMG this chocolate syrup! It’s thick, buy pourable! It's chocolaty, velvety, and silky smooth!
It’s sooo delicious and rich in flavor!
There is absolutely NO corn syrup in it!
I'm not totally against using corn syrup in baking (because there is a difference between corn syrup and high fructose syrup), but I always prefer simple, easier methods, which include few ingredients and produce excellent results.
This recipe is one of them! Perfect, chocolate syrup with basic pantry ingredients!
Why you’ll love this homemade chocolate syrup recipe
- You know EXACTLY what’s in it! There are only 4 ingredients and NONE of them are artificial!
- It’s super inexpensive and remarkably easy to make!
- It tastes so much better than store-bought chocolate syrup!
WHAT YOU’LL NEED
- Cocoa Powder: I use good quality, unsweetened cocoa powder. I prefer Dutch processed cocoa powder, but you could use natural cocoa powder, instead.
- Sugar: I use granulated white sugar. You could adjust the sugar by using more or less, depending on your preferences.
- Salt: I use a pinch of salt to enhance the chocolate flavor.
- Cornstarch: I use it because I like my chocolate syrup on the thick side, but if you don’t want it too thick, you can omit it altogether.
- Water: I use water instead of cream or milk so that the syrup lasts longer.
HOW TO MAKE EASY HOMEMADE CHOCOLATE SAUCE IN 3 EASY STEPS
Whisk together the cocoa powder, sugar, water, and salt over medium high heat. Stir constantly until it begins to simmer.
In a small bowl, whisk the cornstarch and water to make a slurry.
Add the slurry to the saucepan and stir until it thickens.
- Add a shot of your favorite liquor.
- Use light or dark brown sugar for a more caramel flavor.
- Add ½ - 1 teaspoon of vanilla.
- Make it spicy! Add a dash of cayenne pepper for a Mexican twist or a dash of black pepper for an ancient Greek twist. Yes, you read that right! (Check out my post where I explain it!)
How long does it take to make?
It takes about 10 - 12 minutes to make this chocolate syrup. Then you need to wait about an hour for it to cool down before storing it.
What can you use it for?
There are SO many ways you can use this homemade chocolate syrup. Here are a few of my all-time favorites:
Stir it into hot or cold milk.
Stir it into coffee.
Dip cookies in it.
Drizzle it over buttered toast topped with cinnamon. OMG! It’s one of my faves for breakfast!
Drizzle it over pancakes, waffles, or French toast.
Pour it over your favorite fruit salad.
Impress your guests by drizzling some on a plate before serving your favorite dessert for a fancy, gourmet food styling presentation!
TIPS FOR SUCCESS
- Try and get the best quality unsweetened cocoa powder you can!
- Make sure you stir it constantly to prevent it from burning.
MORE AMAZING CHOCOLATE RECIPES TO TRY
Let me know how this Homemade Chocolate Syrup turns out for you in the comments below! I'd love to hear from you!
EASY HOMEMADE CHOCOLATE SYRUP (WITHOUT CORN SYRUP)
- 1 cup (110 g) unsweetened cocoa powder
- 1 cup (200 g) sugar
- 1 cup (250 ml) water
- a pinch of salt
For the slurry
- 2 tablespoons cornstarch
- 4 tablespoons water
- In a saucepan, whisk together the cocoa powder, sugar, salt, and the cup of water over medium high heat.
- Stir constantly until it begins to simmer.
Make the slurry
- In a small bowl, whisk together the cornstarch and water to make a slurry.
- Add the slurry to the saucepan and stir until the syrup thickens, about 10 - 12 minutes.
- Serve warm or allow it to cool completely (for about an hour) and store in an airtight container in the refrigerator.
- The chocolate sauce will thicken as it cools.
- This homemade chocolate syrup can be refrigerated in an airtight container (like a glass jar) for about 3 weeks.
- If you want, you can reheat it over the stove or in 5 minute increments in the microwave, stirring regularly.